Instant Pot® Cream of Vegetable Soup

Warm and creamy soup, loaded with great veggies with the smoky flavor of bacon. A perfect soup for fall made easy in the Instant Pot®.

Step: 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon, oregano, and garlic; cook until bacon is crisp, about 5 minutes. Add Brussels sprouts, onions, mushrooms, beets, butternut squash, bell pepper, paprika, chili powder, salt, and pepper. Cook until vegetables start to soften, 5 to 10 minutes. Pour in beer and braise for 5 minutes. Pour in beef broth and cream.

Step: 2

Close and lock the lid. Select Soup setting according to manufacturer’s instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

Step: 3

Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Stir in kale and adjust seasoning to taste.

Per Serving: 280 calories; protein 10.6g; carbohydrates 13.8g; fat 19.9g; cholesterol 65.2mg; sodium 1352.2mg.

The name of “stew” can refer to 2 time a dish and a cooking method. Stewing involves slowly cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, but it does have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being processing menu whole , and the water based material completely covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that comfortable you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s cozy factor goes way beyond preserving you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.